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Lemon, Lavender, and Poppy Seed Loaf

Scott Phillips

Yield: Yields one loaf

Servings: 10

Dried lavender adds a floral note to this sweet, fragrant bread that begs to be enjoyed with a cup of warm tea.


For the bread

  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 4 tsp. poppy seeds
  • 1 Tbs. dried lavender
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1 cup whole milk
  • 2 large eggs, at room temperature
  • 1 Tbs. finely grated fresh lemon zest
  • 1 tsp. pure vanilla extract
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled

For the glaze

  • 4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  • 4 tsp. fresh lemon juice; more as needed

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 65
  • Sodium (mg): 320
  • Carbohydrates (g): 49
  • Fiber (g): 1
  • Protein (g): 5


Make the bread

  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, poppy seeds, lavender, baking powder, and salt. Whisk until well blended.
  • In a medium bowl, combine the milk, eggs, lemon zest, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
  • Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

  • In a small bowl, stir the confectioners’ sugar and the lemon juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.


Rate or Review

Reviews (5 reviews)

  • Verena45 | 05/19/2020

    I made this cake 3 times and actually added a bit more lavender, just a pinch. My husband and I love it.
    It is perfect for afternoon tea. I guess. Bit old fashioned but in today’s world it means a lot to us.
    Thank you !

  • camille1207 | 07/26/2019

    Amazing!!! I was initially surprised at how little lemon was actually included in the recipe but its perfect - great texture, not too sweet, very dense and so fragrant! I’ve made this a few times, with and without the lavender - great either way. I also never cared for the glaze and I still get rave reviews every time. Thank you!

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